TANGY SWEET POTATO (KHATTA MEETHA SHAKARKAND)

You Need:

1. Cubed Sweet Potato (Shakarkand/Genasu) – 2 cups (Peel the skin and cut into cubes)

2. Chopped Onion - 1 cup

3. Chopped Cilantro (Coriander Leaves/Hara Dhaniya/Kottamabari Soppu) – ½ cup

4. Grated Coconut (Nariyal/Turida Tenginakai) – ½ cup

5. Jaggery (Gud/Bella) – (Powdered 1-2 tbsp)

6. Tamarind Paste - (1-2 tbsp)

7. Mustard (Sarson/Sasive) - ½ tsp

8. Turmeric Powder - ½ tsp

9. Chilli Powder (Mirch Powder/Menasina Pudi) - 1 tsp

10. Curry Leaves - (6-7)

11. Asafoetida (Hing/Hingu) - 2-3 Pinch

9. Salt (To Taste)

10. Oil (To Fry)

11. Water - 1 ½ cup

Method:

1. Heat Oil in a pan and add

     (1) Mustard

     (2) Asafoetida

     (3) Curry Leaves

     Saute for 2-3 seconds till Mustard seeds splutter.

5. Add

     (4) Chopped Onion

     (5) Salt

     (6) Turmeric Powder

     Saute till onions get tender.

6. Add

     (10) Cubed Sweet Potatoes

     (11) Chilli Powder

     Mix well and saute for 3-4 minutes.

7. Add

     (11) Tamarind Paste

     (12) Jaggery

     (13) Water (Add till the sweet potatoes get soaked)

     Mix well. Cover the lid. Leave for 10-15 minutes till the Sweet Potatoes become tender and sticky.

8. Add

     (14) Grated Coconut

     (15) Chopped Cilantro

     Mix well and turn off the stove.